Menü
muffins_bicolore_1400x1050(0)

BLACK & WHITE MINI MUFFINS

These single-portion sweets are very easy to prepare, and beautiful to look at. They will bring a touch of sweetness to your Christmas tables. But be careful because they are like cherries…how can you just eat one?

muffins_bicolore_1400x1050(0)_G7127

Ingredients (for 24 mini muffins)

280 g Flour 00
1 sachet Vanilla Yeast (For Desserts)
120 g Sugar
2 eggs
250 ml Milk (at room temperature)
80 g Butter
2 tablespoons Bitter cocoa
Mini paper baking cups 


Preparation

Slowly melt the butter in the microwave or in a water bath and let it cool.

Preheat the oven (static) to 200 °C.Beat the eggs together with the milk. Sift the flour into another large bowl and add the vanilla yeast and a pinch of salt. Continuing to mix with the whisk, add the milk and the eggs, one at a time, and finally the melted butter.

Pour half dough into another bowl, and add the sifted bitter cocoa.At this point you can decide whether to fill the mini baking cups half with the white dough and half with the dark one, for marble-cake muffins, or if you keep the doughs separate for individual black or white muffins. Cook for about 20 minutes, take them out, let them cool and... enjoy!